- Minced Pork, finely chopped Ginger, Garlic, Onion, Scallion and Parsley.
- Red Carrots, Potatoes and Tomatoes – all cut to block.
French Beans – whole or cut at an angle to abt 3 inches long.
- Salt, Sugar, Oyster Sauce, Black Pepper, Sesame oil, Shaoxing Wine. All to taste. ** Note : Just dash of everything, if U prefer a stronger intensity of an ingredient flavor, simply add a little extra of that ingredient/spice (no rocket scientific measurement here). Always taste your Seasoning !!!
Start by mixing everything thoroughly with the minced Pork with all the Seasoning Ingredients and the Egg as binding agent. Stir in one direction and mix well. Fridge it awhile for easier handling. Split the Pork into equal portion and form it into ball firmly. Hand-mince the meat (pork) thoroughly ! Machine minced just don’t gives the same texture !
Brown/sear the meatballs in medium heat. Optional, but this will adds to the color and contrast texture. Set aside.
Meanwhile, lay medium-size soup-bowl with pre-poached soften chinese cabbages. Place the Meatballs into the individual bowl. Steamed cooked the meatballs first – abt 15-mins. This way, the flavor of the meat is retained and not completely diffuse into the soup.
Boil ikan-bilis vegetables soup. Any broth U fancy, just sieve it so tat its clear. Add soup and steam for another 15-mins or so, till cooked. Here, your bowl of absolutely delicious “Shi Zi Tou (Lion’s Head Meatball)” is ready to be served hot!